Menu Plan Monday – 11/16 to 11/22

The following is our dinner menu for the week beginning 11/16.

L/O = indicates leftover from previous meal


Bacon and cheddar quiche
L/O Matzoh ball soup
Salad with garden/greenhouse greens


Halibut with Vegetables and Parsley (because I have a nearly full jar of ajvar from our NH friends in the fridge)
Spinach, tomato and feta cheese salad

Frosted cranberries


Baked ziti
Green salad


Chipotle chicken enchiladas
Spanish rice
Lettuce/tomatoes/sour cream

Thursday (Dinner at our friends’ house – will be bringing dessert, probably a cranberry-apple pie):


L/O’s/Clean out the fridge night


BBQ Chicken pizza

Total spent on groceries (food only):TBA

Weekly Notes:

Last week we got our first egg from the chickens, and have been averaging one or two per day (we have a dozen birds). I’m sure it won’t be long before we are knee-deep in eggs, and giving them away to family, friends and co-workers, but for now, they’re still a rare treat.

I didn’t get as much stuff into the freezer as I had hoped to last week. This week, I have three pies to bake for our church’s Gingerbread Fair on Saturday, plus one to take with us to dinner with friends on Thursday night. Since my sewing machine had an EPIC FAIL last week (nothing like having it out of commission in the weeks leading up to Christmas!) and will be in the shop for awhile, I am going to *try* to get more baking/freezing done this week.

Hubby made a salad Sunday night with greens from the garden and greenhouse. He had the cutest smile on his face while he ate it…he’s so proud that a month after our first freeze, we’re still eating spring salad greens.


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